Tagliatelle with Chestnuts and Curry

Boil water in a large pot and add pasta. Cook for 8 to 10 minutes, or until pasta is “al dente.”

In the meantime, add the pine nuts in a pan and roast them for a couple of minutes. Don’t use any oil or butter!
Take them out and set them aside.

Pour a little olive oil in a pan, add the sliced mushrooms and brown them for a couple of minutes. Take them out and set them aside.

Then add some more olive oil into the same pan and lightly sauté the diced onion in it. Add the cream and the curry powder and let it simmer for a few minutes. Then add the cooked and chopped chestnuts, and salt and pepper to taste.

In the end, add the cooked tagliatelle, the mushrooms and the pine nuts into the chestnut sauce, blend it all together and serve.